Gluten-Free French Baguette

Gluten-Free French Baguette

Fol­low­ing the suc­cess of my post on mak­ing incred­i­bly easy and deli­cious French Baguettes, I was asked if I had a good gluten-free recipe, as some of you have to fol­low a strict gluten-free diet. I went on a search for the best gluten-free baguette recipe, and it wasn’t easy, but I am hap­py to say that I found it! It is 100% gluten-free, easy to make, and it tastes just like a real French Baguette!

You can find the recipe in French here. (Please note: I made a few adjust­ments to the recipe.)

The gluten-free flour I used is a store-bought blend I found at my local gro­cery store (you can also find it on Ama­zon here). It already con­tains guar gum, so I did not have to add any gum to my dough. This is the flour I used:

I per­son­al­ly chose to divide all ingre­di­ents by 2 to make 3 baguettes instead of 6, and I end­ed up hav­ing enough dough for 2 baguettes.

Utensils

You will need a food proces­sor with a dough blade for knead­ing.

You will also need a baguette pan, sold on Ama­zon. It is rel­a­tive­ly inex­pen­sive, and well worth it! This is the one I bought:

Making the Baguettes

Step 1: Put the egg whites in a Mea­sur­ing Cup. Add luke­warm water until you reach 445 ml (1.8 US cup).

Step 2: In a food proces­sor with the dough blade on, mix the gluten-free flour with the sug­ar, the yeast, the salt, and the gum (if the flour does not already con­tain gum.) Add the mix­ture of water and egg whites. Con­tin­ue mix­ing in the food proces­sor until all ingre­di­ents are well-blend­ed (approx. 3 min­utes).

Step 3: Take the dough out of your food proces­sor. Pour it into a big bowl, and cov­er it with plas­tic wrap. Set it aside, and let it sit for 2 hours. The dough should dou­ble in size dur­ing that time. Note: the dough is very sticky, this is nor­mal.

Dough at the begin­ningDough 2 hours lat­er

Step 4: Pour the dough direct­ly into your baguette pan cov­ered with parch­ment paper. With scis­sors or a knife, make small inci­sions on your baguettes.

Note: Since I divid­ed all ingre­di­ents by 2, I had enough dough for 2 baguettes. If you did not divide the ingre­di­ents by 2, you should have enough dough for 4–6 baguettes. You can set aside some of the dough for lat­er use (you can keep it in the fridge for up to 5 days.)

Step 5: Cov­er your baguettes with plas­tic wrap, and set aside for 40 min­utes. The dough should rise again slight­ly.

Step 6: Fill your oven’s drip­ping pan with water. If your oven does not have a drip­ping pan, just put a pot or a pan full of water on the bot­tom rack. I used a bak­ing pan filled with water:

Pan with water at bot­tom of oven

Step 7: Pre­heat oven to 445 degrees Fahren­heit. Once the oven reach­es the right tem­per­a­ture, bake your baguettes for about 30–35 min­utes. They are ready when they have a slight­ly brown col­or.